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Southern Chicken-Cornbread Casserole

  • Prep 15 min
  • Total 45 min
  • Servings 8
  • Save
    12K
  • Pinterest
    4K
  • Print
    17K
  • Email
    1K
  • Facebook
    688

There's down-home goodness in every bite of this sweet-and-savory casserole. The blend of cornbread and cream-style sweet corn adds a hearty and flavorful touch. MORE + LESS -

Arlene Cummings
November 22, 2011

Ingredients

Casserole

3
cups cubed (1 inch) cooked chicken breast
1
teaspoon poultry seasoning
1/4
teaspoon garlic powder
1 1/2
cups sour cream
1
cup milk
Salt and pepper to taste
2
cups shredded Cheddar cheese (8 oz)
3
green onions, chopped

Cornbread Topping

1
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1
can (14.75 oz) cream style sweet corn
1
egg
2
tablespoons butter, melted

Steps

Hide Images
  • 1
    Heat oven to 400ºF. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    In large bowl, mix chicken, poultry seasoning, garlic powder, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.
  • 3
    Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.
  • 4
    Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.

Expert Tips

A 4.5-oz can of Old El Paso® chopped green chiles can be added to the chicken mixture for a little spice.

Extra chopped green onions make a pretty garnish for this dish.

A salad makes the perfect side dish for this meal.

Nutrition Information

No nutrition information available for this recipe

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